Whole Scotch Fillet

The scotch fillet is cut from the whole boneless eye of the rib. The cut has a slightly open grain and some marbling in addition to a strip of fat within the lean that runs through the length of the scotch fillet tapering slightly towards the chuck end.

Approx. 4kg

*Limited time only*

$129.00

Category:
Whole Scotch Fillet
Before you begin, remove the steaks from the refrigerator an hour before cooking to bring the meat to room temperature to ensure even cooking. Add seasoning of herbs and spices if you wish, however only add salt after cooking. If you add salt before cooking your eye fillet steaks, it can leech them of their natural tasty juices. If you choose to marinade your eye fillet steaks, don’t leave the marinade on for more than an hour as the acidity will ruin the texture. If you insist on using a marinade, then make sure it has an oil base. You can cook your eye fillet steaks on a medium-high hot skillet or grill. Make sure it is preheated and allow roughly 5 minutes on each side turning only once, preserving the flavours. And last but not least, allow your steak to sit at room temperature, covered loosely with tin foil for around 10 minutes before serving.
Servings per 100g*:
*all values are considered averages